1 tsp dried yeast
1 tsp sugar
2 tbsp olive oil, plus 2 tbsp extra
1⅓ cups bread flour
⅓ cup wholemeal flour
1 tsp salt
1 onion, thinly sliced
3 cloves garlic, crushed
½ tsp chilli flakes
1 tbsp finely chopped rosemary,
plus 2 tbsp rosemary leaves to serve
½ celeriac, peeled, in 2cm pieces
½ swede, peeled, in 2cm pieces
1 carrot, peeled, in 2cm pieces
500g butternut pumpkin, peeled, in 3cm pieces
2½ cups vegetable stock
2 tsp seeded mustard
¾ cup grated vintage cheddar
1 egg, lightly beaten
To make dough, combine yeast, sugar and ¾ cup of lukewarm water in a bowl. Cover; stand in a warm place until bubbly. Stir in oil.
Combine flours and salt in a bowl. Add yeast mixture; combine. Knead dough until elastic. Transfer to a large, oiled bowl. Cover; set aside for 1 hour.
Heat extra oil in a frying pan. Add onion. Cook, stirring, 8 minutes. Add garlic, chilli and rosemary. Cook 1 minute. Add vegetables; cook, stirring, 2 minutes. Add stock. Bring to the boil. Cover, simmer 15 minutes. Uncover, cook 5 minutes. Stir in mustard. Season.
Preheat oven to 220°C. Knock back dough; knead until smooth. Divide into 4. Roll each into a 20cm round. Drain excess liquid from filling.
Spoon ¼ of filling onto half of each round. Sprinkle with cheddar. Fold, seal. Put on a lined baking tray. Brush with egg. Cut slits in each, sprinkle with extra rosemary and sea salt.
Bake 15-20 minutes. Serve with walnut salad.